French Cuisine

Today I offer you a great classic in terms of pear tart: Bourdaloue tart! It's a dessert that I love... in fact as soon as there is almond cream, I'm a fan and what's more, with the melting pears and the crispy pastry, I find that it's really delicious :) Hey, did you know it was called that because it was created on Rue Bourdaloue in Paris?  For a quick version, you can use canned pears in syrup but personally, I like to make my own poached pears for my desserts. This allows you to flavor the syrup as you wish, here I simply made a vanilla syrup but you can also add a cinnamon stick or star anise; and then also to change the variety of pear depending on the desserts and the season! Here I used Angélys pears, a pretty little copper pear, fragrant and very juicy which turned out to be perfect for my tart. On the dough side, I used chestnut flour instead of wheat flour to give a nice little taste that goes very well with the almonds and pears. Of course if you don't h...

We continue with the special Halloween macaroons!! I offered you these ghost macaroons two years ago with their pretty little boxes but I find them so cute that they deserved a little re-promotion ^^ I must admit that poaching ghost-shaped macarons is not the easiest, even with the help of a template prepared for the occasion (in fact, if you want to try these ghost macarons, here is the template for ghost macaroons). But ultimately, a ghost doesn't really have a shape, right? To draw the eyes, I used a food marker! You can also see in the photos the little owls (yes yes I like owls at Halloween ^^) which are in fact candy boxes!!

Have you developed your New Year's Eve menu but don't really know what to offer as an accompaniment? Above all, forget the famous “bundles of green beans”, in addition to not being great in taste, they are also vegetables which are absolutely not in season at the end of December. So choose a pretty, colorful dish with good seasonal vegetables roasted in the oven. With garlic and herbs it’s full of flavor, balanced and sure to please! In addition, I guarantee that the recipe is simple to make and very quick, and you can even prepare them in advance, isn't life beautiful??

It's time to move on to lighter recipes, right? Especially since there is something to do with seasonal vegetables: cabbage, “detox” vegetables (I don’t like that word lol) par excellence, are the stars of our stalls :) And this Just because it's winter and we're cooking cabbage, doesn't mean we shouldn't have something sexy and colorful on our table!!! So, with my beautiful red cabbages, I chose to make delicious raw and creamy smoothies. I added green apple to give it some pep and artisanal apple juice to sweeten it all up. On the gourmet side, a little hint of spicy whipped cream tops it all off :) To be enjoyed with a spoon like a cold velouté or through a straw, don’t hesitate to add a little apple juice ;)

Chef .... notably showed me (once again ^^) how to remove the skin from a fish fillet... I understood the technique well, in theory, but I still manage like crazy lol Fortunately I have a nice fishmonger who does this for me ^^ Don't hesitate to ask your fishmonger to lift the fillets or remove the skin ;) Our challenge for the day was to cook a hake fillet and as we only had 30 minutes and the fish was nice and fresh, I immediately came up with the idea of tartare. The basket of ingredients provided was full of exotic fruits and as I had just returned from Mauritius, it was an exotic tartare that stood out with a touch of curry to spice it up! The mixture is very fresh, the fish is soft and a touch of crunch is brought by the pomegranate.

A leftover ground meat, a few potatoes that were starting to look gray, a scrap of puff pastry after the pancake…. and that’s how this quick little recipe was born! These little pâtés are great for an evening meal with raw vegetables or a green salad! For added indulgence, I prepared a little vegetable stock (powdered) and poured a little bit into the hole in the pâtés when they came out of the oven, just to “wet” the meat a little and it was great :) And if you ever have leftover carrots or celery, don't hesitate to add them to the stuffing ;)  

Today I offer you a delicious recipe to serve either as an appetizer or as a meal accompanied by a green salad: delicious sauerkraut samosas! This recipe, spotted at ..., I proposed it a few months ago during the.... workshop (no no I'm not behind in my publications ^^) and it really appealed to everyone at the tasting , although most are reluctant at first :) A good way to enjoy sauerkraut in a more summery and original form than the traditional garnished sauerkraut ;) And to stay "local" we dip the samosas in a creamy munster sauce (no, it doesn't smell strong ^^)

During my trip to Mauritius, I tasted a starter offered by the Republik restaurant at ...., made from avocado and beetroot, which I really liked. As you seemed to like it a lot too.  It’s a simple but delicious and very fresh recipe. I find the combination of avocado, beetroot and orange really very successful and I think I’m going to make this starter again regularly! Another recipe to be classified in the “amaze-mother-in-law” section for its simplicity and an amazing result :)

I'm not very present on the blog and my networks at the moment... A lot of work and a little slack have somewhat dampened my motivation at the moment unfortunately... I think there are several of us in this situation, the current situation, the announcements, the fact that this has been going on for 1 year…. this is because of our morale :/ Even if I am aware of being privileged and not suffering as much from the situation as those who are more affected such as students, food professions and tourism, etc… But hey drop in morale and motivation is there. I admit that I am counting on the return of the sun and warmer temperatures to give me a boost… I will still try to be more present because given the messages you send me, seeing new recipes, getting into batch cooking, following me on the networks,… offers you a little bubble in the gloomy climate of the moment . So I won't let you go! I'm offering you a new recipe today and a new batch menu tomorrow! I hope you will like it...

New little recipe that's quick and easy to make on Cookeo today :) This is one of the recipes from my latest batch cooking menu and many of you have asked me for the individual recipe :) As mentioned Usually for recipes that I make using a robot, you will find the instructions for making it without in the “notes” at the bottom of the recipe. For this recipe you can use either chicken thighs or drumsticks depending on what you prefer. I do not recommend using chicken breasts which may be a little dry given the cooking time. If you really don't like chicken thighs and prefer breast meat, I advise you to make the recipe with only the vegetables and sauce and grill the chicken breasts on the side before serving. This way you will keep the chicken breasts soft and still have a simmered sauce and well-cooked vegetables. As always, I indicate a seasoning but this one must be adapted to your taste: make with the spices that you like, that you have in your cupboard and above all remembe...

Since the weather is not good at the moment, I decided to make a little dish to bring a little sunshine into my kitchen ^^ So I can already hear you, down there in the background, “ah well that’s it, she’s already abandoning her resolution to cook seasonally”… no, no, I’m not giving up: the tomatoes are in cans and the peas are frozen ^^ But I needed a little summer heat on my plate :) Of course when in season, make the sauce with real good tomatoes and use fresh peas! I serve everything with a small green salad but the dish is more than enough on its own. The squid are tender, not at all rubbery as some might fear, the stuffing holds together well and the sauce brings everything together perfectly, try it, I guarantee that you will make even the most reluctant people love the squid ;)

Finally strawberry season is in full swing!!! Ahhhh, I waited impatiently for it :) At the end of winter, I can no longer see apples and citrus fruits in painting, I need pretty little red and sweet fruits to add a little sunshine to my desserts! And if there is one essential dessert with strawberries, it’s the strawberry! For my recipe, I decided to “Japanize” it a little by flavoring the mousseline cream with yuzu and the sponge cake with matcha tea, a lovely combination, fresh and tangy which goes wonderfully with the strawberries. As I made individual strawberries, round or rectangular, I favored small strawberries and my choice fell on the Ciflorette, perfect for this dessert with its elongated and regular shape and above all its very present flavor, slightly tangy.

  Delicious shortbread with hazelnut powder perfect to accompany your coffee or cocoa break ^^ They are so cute with their little whole hazelnut, right? Personally I like them a lot because they are very crumbly and not too sweet :) And if you are not too nutty, know that you can replace it with almond: almond powder and whole almond or even almonds. nut!

  T o wait with delight, I offer you a fun little recipe that is super easy to make: cupcakes disguised as Santa's reindeer! This very fun recipe will be ideal to make with the children to keep them busy while waiting for the 25th ;) The base is a classic chocolate cupcake and for the decoration, I only used elements easily found in stores: the snout is made of honey biscuit that I cut in half lengthwise, the nose is made of 'a ball of red sugar and pretzel horns (long live Alsace ^^)! For the eyes I used sugar paste but you can definitely take white almond paste and make a dot with melted dark chocolate ;)

The start of the school year has now passed and I am sure that it awakens in all of us a lot of memories... more or less pleasant ^^ For my part, I prefer to forget the overly loaded school bags and the knotted stomach of the first day and focus on more joyful things like snacks, hidden at the bottom of the schoolbag with love and which bring comfort during playtime ^^ When I was a teenager, I loved going into the kitchen and preparing snacks for my little brother after picking him up from school: cookies, cakes, soft drinks and a glass of milk were on the program for our greatest pleasure ! I was a big fan of small marbled cakes, to be enjoyed dipped in a glass of milk ^^ So when Carré frais and Banania asked me to create a recipe around the childhood snack, I immediately thought of make these little marbled ones... And then, since I have become a big gourmand, addicted to cupcakes, I "pimped" them with a creamy, two-flavored and two-tone topping, too :)

I had a craving for pasta last week, so I put a pasta sauce in my batch for the week. A quick little sauce that you can also improvise on a weeknight. As I hardly consume any dairy products (apart from cheese) I used a vegetable cream as usual. My favorite is ... but I’m having more and more difficulty finding it :/ So if you have recommendations for good vegetable creams I’m interested!!! Here I added fresh spinach for a little greenery, but you can also add a leek fondue or a few florets of broccoli. And if you don't want a vegetarian dish, small grilled bacon pieces will be perfect ;)

Today I'm offering you a little improvised recipe with leftover potatoes that needed to be used quickly ^^ I was inspired by the croquettes that I make with leftover mashed potatoes, making them in a "large model" this time - this :) For the filling, I used the funds from my freezer: mushrooms (porcini mushrooms collected by the neighbors this fall) and frozen diced zucchini. but you can put whatever you want in it: seasonal vegetables, cheese for more deliciousness, diced ham, etc. The recipe is infinitely customizable!

We're right in the middle of one of my favorite times of the year: the one where I prepare cute, funny, scary and/or disgusting little recipes for Halloween!!! After my “horrible” spider burger yesterday, today I offer you a very simple idea for an aperitif: a squash soup with apple and curry presented in small decorated Jack be little pumpkins! It’s super easy to make and you can of course repeat the idea by changing the contents of these little lantern glasses! To easily cut my pumpkin, I took out my favorite knife, the Santoku from .... With its very sharp and honeycomb blade, cutting work is made easy, it is also great for finely chopping herbs thanks to the shape of its blade, in short, you understand why I adopted it for my everyday cooking: ) Besides, I want to spoil you and allow you to try my favorite knife too! So see you at the end of the article for a little competition :)

New salad recipe today that we really liked (we're a fan of pesto at home ^^), which comes from the book “.......” by ...... published by ..... The original recipe uses wheat but I admit that I'm not much of a fan, so I simply replaced it with barley but bulgur or quinoa can also work very well! Since there is no dressing, this salad recipe is ideal to take on the go without the risk of getting it everywhere, and it is full of flavor and very summery. In short, I think I'm going to make it again very often during the summer, a bit like my pesto pasta salad :)

I love yeast dough so the idea of ​​these little turnovers appealed to me and I started making them. A success because we really loved it! The dough is soft and crispy on the edges, the meat is well seasoned and these little mezze are absolutely delicious.

..... celebrates its 150th anniversary! Don't tell me you don't know .... , I wouldn't believe you ^^ This Italian vermouth which comes in ..., .... or even ... is an essential aperitif and I think we have all already tasted one. the rocks or in cocktails, right? But do you know ....? This is a light and sparkling cocktail that combines .... (or ....) and ..... (a sparkling wine), ready to serve, without any hassle, all you have to do is add ice cubes and a wedge of lime or orange! Perfect for the end of year celebrations where there are already enough things to prepare, right? If I have always been more of a ..... on the rocks, I must admit that I was more than seduced by the ..... : very fragrant, fruity, with a slight bitterness and its pretty pink color, I loved it all. immediately adopted for a festive and very Italian aperitif! To prepare a festive aperitif accompanied by the ..... , I wanted something delicious and creamy to counterbalance its fine, spicy bubbles. So...

Today I offer you a little festive appetizer that will be perfect for the meal on December 31! I made these maki with smoked trout from Hop’La which is absolutely delicious, to give it a fresh side, I garnished it with fresh goat cheese and crunchy granny apple. It's quick and absolutely delicious! If you don't like goat's cheese too much, you can easily replace it with fresh cow's or sheep's cheese;)

These small fried bites look like falafel but are made from yellow lentils, the same as those used for the dahl. Making chilli cakes Chilli cakes I was able to taste them as an aperitif at the... where I was staying, as a street food snack during my visit to the local market and above all I was able to learn how to make them with the chef... of the restaurant ...! The realization is really super easy, you just need a good blender to puree the lentils. On the pepper side, it's up to you to see what you prefer, don't put too much, just so that it doesn't mask all the flavors of these bites;)

Well, as inevitably I can't manage to channel myself and follow a recipe, the traditional recipe was somewhat disrupted by the fact that I had two beets that looked gray in my vegetable drawer ^^ Result of the falafels very girly with a very sweet flavor that we really liked at home!

 A recipe inventory cupboards and fridge.

 An excellent savory and vegetarian clafoutis with tomatoes, eggplant, peppers, zucchini...

Quail with grapes is a classic of French cuisine that has been on my list for a long time. I took advantage of the arrival of grapes on the markets in September to make this exquisite recipe.

It must be said that there are as many real recipes as there are cooks. This stew has the merit of being one of those traditionally made at least 50 years ago. Different meats, a cooking time where we took the time and the famous "it's better reheated".  

For those who are fans of fried bugnes, it is certain that it is a bit contradictory and that we are on a different texture, but for those who are like me and who do not like to fry at home, this recipe is top and much lighter because without oil at all.

Fernand Point was one of the great apostles of French cuisine alongside André Pic and Alexandre Dumaine. Celebrated by Curnonsky, a great critic of his time, Point was a master of the stove and of aphorisms. With its meter ninety-two and its one hundred and sixty-five kilos, the character has remained famous in the country of eating well. His crayfish tail gratin like his sole with noodles and his sea bass in puff pastry are a bit outdated as are more generally the recipes based on crayfish but nevertheless remain monuments of the national cuisine. We have slightly adapted the recipe from the master of Vienne.

A very great classic of French cuisine that has its place on your festive table. A refined dish, melting in the mouth, delicate flavors, your guests will want more! A poultry dish that will change from the usual capon.

This preparation based on hare fillet was formerly reserved for the treatment of young levrauts whose flesh was pricked with bacon. As cooking methods have evolved, harestecks can be prepared with older hares such as capuchins.

A stale brioche lying on the work surface, rather than throwing it away, prepare it French toast style. It's very good and very quick to make. For the ultimate in indulgence, use thick slices of brioche. They will gorge themselves with eggs and milk and will be delicious.

Ahh the famous carnival donuts...I think there are as many names and recipes as there are regions in France! At home, in Burgundy, they are called Gargaisses. Fall for these delicious carnival donuts and prepare them to taste it!

The rags are marvels that do not take themselves for bugnes. In short, depending on the region, the name of these donuts is different but the recipe remains essentially the same. Sprinkled with icing sugar or caster sugar, they are crispy just enough!

In France, Mardi Gras celebrates the end of winter and the return of sunny days. It is customary to parade in costume and taste small, simple pastries and each region has its own traditions. Today we are talking to you about the Landes beignet also called Crouchepette or Crespèt in the Béarnais, it is an old recipe. It is a large, very airy donut, with a texture close to a choux pastry and not greasy despite the frying bath.

  A traditional French recipe for donuts from the Rhône-Alpes region, more precisely from the East and Massif Alpin that everyone loves. Here it is the basic recipe flavored with rum and lemon. For Mardi gras or just for a good snack!

I think that for many of us, beef bourguignon is a dish from childhood, the one that our mother prepared on Sundays and so the smell spread in the kitchen... and here is my grandmother's recipe . You will see that by following the recipe to the letter you will obtain a creamy and well-bound sauce…

Today, we are going to present to you or represent a great classic of French cuisine: the Crécy soup with carrots for the sweetness and rice (yes, I said rice) for the starches and therefore the consistency. Because indeed, it is a soup that holds well to the body…

It is the perfect convivial dish to share with friends and family. For a pot-au-feu to be tasty, it must be prepared with at least three meats of different tastes and textures, so-called lean meat such as beef cheek, gelatinous meat such as shank and fattier meat.

Blanquette de veau is a simmered dish that is cooked by the fireside for several hours. To develop the flavors of the blanquette, it is necessary to take the time to simmer it for long hours but also to let it rest overnight.

Petit salé refers to pieces of pork preserved in salt: shank, breast, blade are put in jars alternately with layers of coarse salt to preserve them, protected from the air. You have to think that fridges did not exist at a certain time, and that salt was a very practical means of preservation so as not to spoil the meat. The pig was killed in winter then the fresh meat put in salt in large jars, to ensure its conservation for several months.

These days, in terms of the weather, we have a string of cold and rainy days, which make you want to stay under the duvet with a good book or a good movie! So I decided to offer you spring colors with photos of these mimosa eggs revisited by chef .... The food that boosts these mimosa eggs, both visually and in taste, is the green leek, the very one that we tend to neglect, and throw nonchalantly in the compost. If you don't like eggs, don't worry, keep only the green mayonnaise from the recipe, which will also go very well with grilled or steamed fish.

Chicken marengo is a traditional recipe of French origin and Italian cuisine, based on pieces of chicken with a delicious, well-scented tomato sauce. According to the regions, this recipe has been personalized and modified in relation to the tastes and the different ingredients available in the region.

Cook estimates that it takes 2 minutes to make an omelette, 25 to 30 seconds to beat the eggs. The omelet is omnipresent in the cuisine of Lyon. Perhaps it is a legacy of the excellent cook Mrs. .... who wrote a cookbook in 1963 listing more than 500 omelet recipes!

The simplest things are often the best. Only two ingredients are enough to make a great dish: black truffles and eggs!

The first small artichokes have arrived on the stall of our small producers. They mark for us the entry into spring. We like to eat them raw to preserve all their flavors. We took advantage of some lovely eggs from a small producer. These were huge and each made up of 2 egg yolks. Sign of luck? Even if we would like to believe it, it seems that the phenomenon is quite common in young laying hens according to the words of our small producer. Comments collected [after the fact] when we put our hands, the following Saturday, on the last eggs of the same size. Just to stock up on luck… In the kitchen… We chose to fry our little artichokes which we added to our scrambled eggs. A suggestion to keep in mind…

A recipe with Alsatian flavors: fluffy crepes (Eierkueche), decorated with a white asparagus sauce! A very subtle combination that will delight your taste buds for sure  In the spring, fresh asparagus is available at farms and on stalls, and to enjoy this recipe all year round, you just need to freeze peeled and cut asparagus. If you don't like asparagus, these fluffy crepes also go wonderfully well with a nice green salad. In fact, both versions are so good, you don't know which to choose first!

A delicious veal navarin to enjoy the new spring vegetables. It's a friendly dish to share, ultra tasty and really impossible to miss... We really enjoyed ourselves!

A simple and tasty recipe for cooking celery, a root vegetable with a strong and distinctive flavor. It's just sautéed with olive oil and Herbes de Provence, including rosemary, marjoram, oregano and savory.